Rice Bowl Deluxe

Observed multiple high risk foods out at room temperature including:, -bean sprouts at 11C, -eggs at 14C, -processed (cut, sliced, etc) produce anywhere from 10-13C. Some inserts of food (near the lid) were stacked on top of other containers and were not getting proper air circulation from the cooler. Do not stack containers or overfill the prep cooler inserts past the fill line., Corrected onsite.

There was no sanitizer solution prepared in the back kitchen. A 100 ppm bleach water sani bucket was prepared. Ensure a sanitizer solution is prepared for both the front and back kitchen.

Multiple wet/used cleaning cloths were observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are stored inside a sanitizer bucket when not in immediate use.

Observed raw chicken in the walk-in cooler with a surface temperature of 16C. Asked staff member what thawing procedures are and staff member indicated they thaw raw meat in the walk-in cooler. Internal temperature of the chicken was taken and measured at 15.8C with a probe thermometer. Staff member admitted the chicken was thawed overnight at room temperature. The chicken was discarded. Ensure raw meat is thawed under refrigeration or under cold running water.

Food permit was posted inside a cupboard and not in a visible area where customers can see it. Food permit was moved and posted on a wall.

Fume hood canopy is overdue for professional cleaning.